Chef of the Week: Prem Appadurai, Executive Chef at Fortnum & Mason, London
How long have you worked at your current restaurant?
I have been working here for more than 10 years.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking started by watching my mother cooking at home. Then, I took 3-year professional degree course in catering management after my schooling.
What do you enjoy most about being a chef?
Cooking the food with love and creativity.
Name three ingredients you couldn’t cook without.
Curry leaves, thyme and fennel seeds.
Which piece of kitchen equipment couldn’t you live without?
Thermomix.
What food trends are you spotting at the moment?
Modern European.
What do you think is a common mistake that lets chefs down?
Over confidence.
What is your favourite time of year for food, and why?
Christmas – the festive season, the time for cooking for family.
Which of your dishes are you most proud of?
Classic Bread and Butter Pudding and Lamb Biryani.
How do you come up with new dishes?
I use seasonal flavours with good quality ingredients and create with love.
Who was your greatest influence?
My mother.
Tell us three chefs you admire
Chef John Wood, Chef Ken Hom and Chef Sydney Aldridge.
What is your favourite cookbook?
Fortnum’s Winter Feast (for which I was involved in the team of creating recipes and presentations).
Who do you think are the chefs to watch over the next few months?
Chef Ben Murphy.
